Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed. Dough should still be a little sticky. I don't usually need any extra sweet rice flour.

Cover dough and chill for several hours (at least two) better over night.

Divide dough into parts as per desired use.

For the cheese rolls - one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick) Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip.

For the sausage rolls , roll dough (1/4" thick) into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down. I used Winkler Farmer Sausage that was wonderful.

For the schnetki click on the link (above) to the original wheat schnitki recipe and follow the same instructions to make them.

Note: I know some of you cannot have dairy - I think the cottage cheese is the 'secret' success ingredient in this recipe but you could try it with a dairy substitute. Also instead of the white bean flour you could substitute chickpea flour.